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Creamy Chickpea Soup

Creamy Chickpea Soup

The easiest chickpea soup recipe with coconut milk for a quick weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 6 portions
Calories 362 kcal

Equipment

  • medium pot

Ingredients
  

  • 2 tablespoons extra virgin olive oil see note 1
  • 1 medium onion diced or minced (about ⅔ cup), see note 2
  • 1 pound cooked chickpeas see note 3
  • 1 large potato diced (about ½ pound/225 grams)
  • a handful fresh flat-leaf parsley roughly chopped
  • 1 teaspoon salt or to taste
  • 1 tablespoon paprika see note 4
  • 2.5 cups vegetable broth (620 milliliters)
  • 1 can coconut milk see note 5 (400 milliliters)
  • ½ lemon juice only (or to taste)

Instructions
 

  • In a medium pot, heat olive oil. Add diced onion and sauté on medium heat until translucent, about 3 minutes. Stir occasionally.
  • Add drained chickpeas, diced potato, half of the parsley (save some for garnish), salt, paprika and broth. Stir and cover with a lid. Increase the heat and bring it to a boil.
  • Reduce the heat to low and simmer until the potatoes are cooked (about 15 minutes). Puree the soup until smooth (either with an immersion blender or liquidizer/blender).
  • Add coconut milk and simmer for a further 2-3 minutes. Squeeze in the juice of half a lemon, stir and test. Add salt, if needed.
  • Enjoy as is or with optional toppings (see more in the post).

Notes

Extra virgin olive oil can be substituted with regular cooking olive oil. Either white or yellow onion will work great here. 1 pound cooked & drained chickpeas = almost 3 cups full. If you would like to cook the chickpeas yourself, you will need 1 cup of dry chickpeas. You can use either sweet (regular) or smoked paprika. Make sure to use coconut milk for cooking and not for desserts (usually called coconut cream and it is sweetened). Coconut milk drink or water will not work here either! Cooking time may vary slightly. This will depend on the type of potatoes you use as well as the size of chunks. This soup can be kept in the fridge for 3-4 days, or in the freezer. The recipe yields 6 regular portions (about 1.25 cups of soup per person) or 4 generous portions (about 2 cups of soup per person). More tips, serving suggestions, add-ons, possible toppings, and variations can be found in the post above this recipe card.

Nutrition

Serving: 1.25cupsCalories: 362kcalCarbohydrates: 38gProtein: 10gFat: 21gSaturated Fat: 14gSodium: 799mgPotassium: 691mgFiber: 8gSugar: 6gVitamin A: 807IUVitamin C: 20mgCalcium: 66mgIron: 5mg
Keyword chickpea soup, coconut milk soup, Creamy Chickpea Soup, Easy Soup, vegetarian soup, weeknight dinner
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